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Deconstructed 
Egg Roll Bowl with Sweet and Sour Sauce

Try this healthy homemade version of a traditional sweet and sour sauce. Savor an egg roll experience, with less effort.
Course: Entree
Keyword: breakfast bowl, deconstructed, egg roll, fall 2018, gluten-free, sgrimp, sweet and sour sauce
Servings: 4
Calories: 527kcal
Author: Genevieve Doll

Ingredients

  • ½ cup rice wine vinegar
  • ¼ cup honey
  • 5 tablespoons tamari, divided
  • 2 tablespoons ketchup
  • 1 tablespoon arrowroot powder
  • 1 tablespoon water
  • ½ pound shrimp, peeled and deveined
  • 1 tablespoon sesame oil
  • 1 pound ground pork
  • 3 cups thinly sliced cabbage (about ½ small cabbage)
  • 1 cup shredded carrots
  • 3 green onions, whites and greens sliced on the diagonal
  • 4 large cloves garlic, minced
  • 2 tablespoons minced ginger
  • ½ teaspoon salt
  • Sesame seeds, for garnish

Instructions

  • In a small pot over medium heat, add vinegar, honey, 3 tablespoons tamari and ketchup. Bring to a gentle simmer. In a small dish, dissolve arrowroot powder in 1 tablespoon water to create a slurry. Whisk into sauce, and remove from heat. Sauce should thicken so that it coats the back of a spoon. 
  • Remove tails from shrimp, and roughly chop shrimp into small pieces.
  • In a large sauté pan, heat sesame oil over medium heat. Add pork, and sauté about 7 minutes, until no longer pink. 
  • Add cabbage, carrots, green onion, garlic, ginger, remaining 2 tablespoons tamari and salt. Cover, and cook for about 5 minutes, until cabbage softens. Stir in shrimp, and cook for 2–3 minutes, until shrimp is no longer translucent but white in color.
  • Divide sauté between bowls, and drizzle with sauce. Garnish with sesame seeds.

Nutrition

Calories: 527kcal | Carbohydrates: 32g | Protein: 34g | Fat: 28g | Sodium: 650mg | Fiber: 3g | Sugar: 23g